APOD Firearms

Favorite Pork Rib Recipe?

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  • SQLGeek

    Muh state lines
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    Thanks. Something I will keep in mind for the future. My wife picked up a big rack of pork back ribs for tomorrow. We will see how this goes. :D
    Texas SOT
     

    GoPappy

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    Last batch of pork ribs I cooked, I didn’t have any rub. So I rubbed them with honey and then with dry ranch dressing mix. About 5 hrs on the BGE with indirect heat at about 275 degrees. Turned out good. Very tasty.
     

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    satx78247

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    To All,

    When i do PORK ribs (like most native NETX folks, I cook mostly pork & chickens), I buy "country style ribs" (which are not ribs at all), cut about 1.5" thick & cook them "low & slow" with GREEN HICKORY (We folks "from way up there" do NOT have, so we don't use mesquite to BBQ with.) until "falling off the bones" tender.
    (To me, mesquite-cooked food tastes "odd".)

    NO rub, NO sauce while cooking.- Just tender/big chunks of BBQ pork to ENJOY, with a peppery, tomato-based sauce on the side.

    NOTE: MY favorite PORK BBQ is a WHOLE (about 60-75 dressed) young/feral sow cooked whole & all night "low & slow".

    To EVERYBODY: What I would really like to find out is how to cook the BIG/meaty "DINOSAUR" beef ribs at home, like we used to get at a BBQ place in Longview.
    IF you make GREAT/tender "DINOSAUR" beef ribs, PLEASE tell me your technique.
    (I've never succeeded in cooking beef ribs that were as great as that Longview BBQ joint made.)

    Note: My "big pit" was made for me by my late Uncle Jimmy from a 500 gallon propane tank, with a 3.5FT piece of 18"diameter, HEAVY-wall pipe for a firebox & mounted on an old/junked boat-trailer chassis.
    (It also has a full-length "steak tray", that slides out like a drawer for grilling steaks/chops/burgers, etc.)

    yours, satx
     
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    lbbf

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    Be sure to let us know how they turn out and which rub was the best. I've never had luck stacking my ribs that way. Not sure why. The ends seem to burn for some reason. Yours look great.
     

    Geezer

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    Jul 23, 2019
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    Be sure to let us know how they turn out and which rub was the best. I've never had luck stacking my ribs that way. Not sure why. The ends seem to burn for some reason. Yours look great.
    I've had both the Rudy's and the Weber. They are both good, the Rudy's is a little spicier. This is the first time using the Earl Campbell's. I'm anxious to see how it is.

    I rotated the racks halfway through. They're coming along nicely.

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    SQLGeek

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    They've been going for about 3.5 hours now. Coming along nicely. Had the temp probes on bone I think so had to move them and double checked temp. Sitting around 165 now +- a few degrees. Shooting for them to be done around 6:30.
     

    SQLGeek

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    Pretty damn tasty.

    One rack was more done than the others and slid right off the bone but was still plenty firm.

    I sauced the small one about 10 min before pulling them.

    They look longer than I anticipated but we still ate with the sun up and nobody was complaining.

    The cut was a little wonky.

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    SQLGeek

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    Nobody complained. Gave a plate to our neighbors (they give us beer from the kegs in their garage) and they raved about them. This smoker is like cheating.

    The rub I used was a spicy brown sugar bbq rub. It left a nice glaze and wasn't too sweet.

    You're right, I'll get it figured out. But the experimentation is delicious!
     

    Axxe55

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    Nobody complained. Gave a plate to our neighbors (they give us beer from the kegs in their garage) and they raved about them. This smoker is like cheating.

    The rub I used was a spicy brown sugar bbq rub. It left a nice glaze and wasn't too sweet.

    You're right, I'll get it figured out. But the experimentation is delicious!

    Geek, I ruined a few briskets in learning how to smoke one properly and to where it was edible!

    What I saw you posted, looks like a success. I wouldn't have turned down a plate of those ribs!

    I showed the wife your picture. She just grinned and said Oh my Gosh!
     
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    Texasjack

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    I hadn't done ribs in a long time and caught some on sale. Someone had told me that making a sauce with apple cider vinegar and brown sugar would really make them delicious. It sounded good, so I tried it. Worst. Ribs. Ever. Wouldn't feed them to a dog. Going back to doing them simple next time.

    There may be a 1000 different rubs and hundreds of techniques, but in the end it's all about smoking them for flavor and cooking them slow for texture. And be very careful who you take advice from.
     

    satx78247

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    Texasjack,

    AGREED 100% - We hillbillies from NETX put NOTHING on our ribs, though we DO serve BBQ sauce & hot sauce WITH our BBQ for those who want it.

    Just smoked slowly, at just about 212 degrees & for a long time over GREEN HICKORY.
    (I've never had a complaint about my pork, goat, lamb or poultry cooked that way.= I used to cook 150-200 chickens at a time to sell for our LION'S CLUB children's charities, when I still lived up there. - At that time, I had a friend who owned a beer, wine & fishing bait place just off the state highway/near the lake & he let the Noon Lion's sell on his property for FREE on weekends.= "Grady B." sold LOTS of beer when we were there & we always sold all the chickens that we could cook. = One bass tournament weekend we sold > 1800 chickens @ 6.oo each & cleared >5500.oo.)

    It's LOTS easier to sell BBQ chickens for 5-6.oo each than it is to try to "beg" people for donations..

    yours, satx
     
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    Axxe55

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    Salt Lick in Driftwood. My attempts at ribs are just “ok” On my best day with them, lol.

    I don't cook ribs often enough to get really good at cooking them. Mine are "ok" as well. But I do pretty danged good on briskets.

    My dry rub for meats is as follows: Salt, black pepper, garlic powder, cayenne pepper, and brown sugar. If I'm doing chicken, i leave out the brown sugar.

    What I have learned, is that the simpler the better, and the easier to duplicate the results.
     

    Hoji

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    I don't cook ribs often enough to get really good at cooking them. Mine are "ok" as well. But I do pretty danged good on briskets.

    My dry rub for meats is as follows: Salt, black pepper, garlic powder, cayenne pepper, and brown sugar. If I'm doing chicken, i leave out the brown sugar.

    What I have learned, is that the simpler the better, and the easier to duplicate the results.
    Or, alternatively, if I want awesome ribs I can drive 30 minutes to the Salt Lick, 15 minutes to Black’s, Kreutz’s, or any of the other places in Lockhart , lol.:)
     
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